Yield: 16 2 inch cakes
1/2 cup All-purpose flour
3 teaspoon Baking powder
3 tablespoon Sugar
1/4 teaspoon Salt
1/4 cup Skim milk
1/2 cup Club soda
1 Egg yolk
2 tablespoon Minced lemon zest
1 teaspoon Vanilla extract
1 tablespoon Canola oil
2 Egg whites
In a large bowl, combine the dry ingredients. Add the milk, club soda, egg yolk, lemon zest, vanilla, and oil, and beat well.
In a separate bowl, beat the egg whites on high speed until stiff peaks form. Carefully fold the egg whites into the batter.
Lightly spray or wipe a large regular or nonstick skillet with vegetable oil. Place the skillet over medium-high heat; drop the batter into the pan by tablespoonfuls to form 2-inch pancakes, and cook until they are golden brown on both sides.
Per pancake: Cal. 39, Carb 6g, Protein 1g, Chol. 11mg, Fat 1g/28%
Variations:
Omit the lemon zest and add one of the following to the batter:
2 tablespoons minced lime zest
1-1/2 cups fresh raspberries
1-1/2 cups fresh blueberries
Seeds from 1 vanilla bean